These truffles are based off a drink that Dan really likes called a Kamikaze. The basic ingredients for the drink are lime juice, vodka, and triple sec. Which are a lot of ingredients that don’t necessarily reduce well, and which don’t necessarily combine with chocolate very well. But I was determined to make these ingredients into a dessert, which I managed (see below), but which definitely needs to be refined – don’t worry, there’ll be an update at some point with another variation that I hope will be closer to the actual drink.
In the mean time, here’s how to make a pretty darn good white chocolate/lime truffle.
2 bags of white chocolate chips
4 limes, zested and juiced
1 tiny bottle of vodka
1 tiny bottle of orange flavored liquor
3/4 cup cream
1. Scald the cream.
2. Add 1.5 bags of white chocolate chips to the hot cream – stir until all the chocolate is melted.
3. Add the lime juice (all of it) and stir until combined.
4. Add 2/3 -3/4 of the lime zest (reserve the rest for garnishing your finished truffles).
5. Stir in the liquors.
6. Now here’s where things went wrong. I put my ganache in the fridge at this point in the hope that it would set up and it was way to wet the next day to even think of being a truffle center. So I warmed it up, got it simmering and let it simmer on the stove for about 45 minutes to get rid of the extra liquid. I would suggest you do that now while it’s still hot.
7. Once you’ve boiled off some of the liquid, stir in the remaining chocolate chips. Keep stirring until they are completely melted.
8. Place in the fridge to set.
9. Once set, remove, roll into balls, and place in the freezer to harden.
10. Dip in you’re favorite chocolate (I did half the batch in dark and half the batch in white), and garnish with the extra lime zest.
Please be warned that these were created for someone who doesn’t like things super sweet, so the lime comes through pretty well. Make sure to taste the ganache before putting it in the fridge. If you think it’s to sour either add a little bit more white chocolate or a very small amount of powdered sugar to sweeten it up a bit. But remember that you’re encasing it in pure chocolate later which will up the sugar factor of the final product. Enjoy!